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Christmas Baked Salmon

Irresistible Christmas Baked Salmon with Honey Garlic Glaze

This Christmas Baked Salmon is a delightful centerpiece, featuring a honey garlic glaze and vibrant Holiday Tapenade for a festive feast.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 1.2 – 1.5 kg salmon Ensure skin stays on for easy handling and maximum flavor.
  • 2 1/4 tsp salt Enhances the natural taste of the salmon; cut back by 25% if using table salt.
  • 1 tsp black pepper Adds vital warmth and depth to the dish.
For the Honey Garlic Glaze
  • 150 g unsalted butter Creates a rich base for your glaze.
  • 1/2 cup honey Balances the savory notes of the dish; maple syrup can be used as a sweet alternative.
  • 3 cloves garlic Finely minced; infuses the glaze with aromatic flavor.
For the Creamy Dill Sauce
  • 1 1/2 cups full-fat sour cream Ensures a creamy, thick sauce; low-fat options may become watery.
  • 1/2 cup fresh dill Finely chopped; essential for elevating the flavor profile.
  • 1/2 eschallot Finely grated; adds a mild onion sweetness to the sauce.
  • 1 1/2 tbsp lemon zest Brightens up the sauce, enhancing its freshness and flavor.
For the Holiday Tapenade
  • 1 cup dried cranberries Provides the perfect balance of sweetness and tartness.
  • 1 cup orange juice Helps to plump cranberries; any fruit juice can serve as a substitute.
  • 1 cup slivered almonds Toasted, offers a delightful crunch.
  • 1/3 cup parsley Roughly chopped; adds a burst of freshness.
  • 1 tbsp extra virgin olive oil Aids in achieving a rich texture for the tapenade.
  • 1 pomegranate Seeds only, a gorgeous garnish.
  • 3 tbsp lemon juice Essential for adding bright acidity.
  • 2 extra lemons Cut into pieces for serving.

Equipment

  • Mixing bowl
  • Saucepan
  • baking tray
  • aluminum foil
  • parchment paper

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine the full-fat sour cream, chopped fresh dill, finely grated eschallot, lemon zest, and a pinch of salt. Mix until smooth and well-blended. Cover with plastic wrap and refrigerate until needed.
  2. In a small saucepan, gently heat the orange juice over medium heat until warm. Pour the warm juice over dried cranberries and let them sit for about 15 minutes to plump.
  3. In a mixing bowl, combine the plumped cranberries with toasted slivered almonds, roughly chopped parsley, a pinch of salt, and extra virgin olive oil. Stir until well mixed.
  4. Preheat your oven to 180°C (350°F). Line a baking tray with double layers of aluminum foil and parchment paper. Place the salmon, skin side down, on the parchment.
  5. In a small saucepan over medium heat, melt unsalted butter. Add honey and finely minced garlic cloves, stirring occasionally until foamy.
  6. Sprinkle the salmon with salt and black pepper, ensuring even coverage.
  7. Cover the salmon with parchment paper, then seal with aluminum foil. Bake for about 15 minutes.
  8. Remove the foil and parchment, and switch your oven to broil. Broil for 7-10 minutes until golden.
  9. Lift the salmon onto a serving platter. Allow it to cool for up to 1 hour.
  10. Spread the creamy dill sauce over the top, pile on the Holiday Tapenade, scatter pomegranate seeds, and drizzle with lemon juice before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 12gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

For best results, select fresh, high-quality salmon and avoid overcooking. Wrap salmon in parchment and foil to retain moisture.

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